Oxcart Driver’s Rice (Arroz Carreteiro)

Carreteiros drove oxen-pulled carts accompanying the tropeiros, or famous cattle drivers of Minas Gerais in Brazil. The carts carried food supplies, including sun-dried beef jerky, rice, and other nonperishables, and the drivers were responsible for cooking the meals. The drivers made this stew of rice and salted dried beef, and it has become one of the most iconic dishes of gaúcho cuisine.

Serves: 6Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 2 cups long-grain white rice
  • 4 slices bacon, diced
  • 1 cup cooked shredded beef barbecue
  • 1 large onion, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 4 cups beef broth
  • ⅓ cup chopped fresh parsley


  • Rinse the rice several times with water and set aside.
  • Place the bacon in a large skillet over medium heat. Cook until bacon is crispy and fat has rendered. Add the shredded beef and sauté until lightly browned, about 2–3 minutes.
  • Add the onion and sauté until soft and fragrant, about 5 minutes. Add the garlic and the salt and stir well.
  • Add the rice and cook for 2–3 minutes, then add the beef broth. Reduce the heat to low, cover, and simmer for 15–20 minutes or until rice is cooked and liquid is absorbed.
  • Uncover and stir in parsley. Serve warm.